Medu Vada Recipe | Crispy South Indian Vada Recipe
Medu Vada is a popular South Indian breakfast dish known for its crispy exterior and soft, fluffy interior. Wondering how to make Medu Vada at home? It is made from urad dal (black gram) batter, seasoned with spices, and deep-fried to perfection. Medu Vada is a Traditional South Indian snack that is crispy on the outside and soft on the inside. It is shaped like a doughnut and deep-fried until golden brown. If you’re searching for how to get crispy Medu Vada or how to shape Medu Vada perfectly, this traditional South Indian doughnut snack is easier than it looks. The Vada is usually served with coconut chutney and sambar, or dip crispy Medu Vadas in warm tomato rasam, making it a delicious and filling dish.
Ingredients
- 1 cup urad dal (black gram lentils)
- 2-3 green chilies (finely chopped)
- 1-inch ginger (finely chopped)
- 2 tbsp coconut (grated)
- 2 tbsp coriander leaves (chopped)
- 1 sprig curry leaves (chopped)
- 1 small onion (finely chopped, optional)
- 1/2 tsp black pepper (crushed)
- 1/2 tsp cumin seeds
- Salt to taste
- Oil for deep frying
South Indian Medu Vada Recipe Instructions
Soaking the Urad Dal
1. Wash 1 cup of urad dal thoroughly in water, then soak it in a bowl of clean water for 4-5 hours or until the urad dal becomes soft and plump.
2. Drain the soaked urad dal using a sieve and let the excess water drip off completely. Then transfer the dal to a mixer or wet grinder.
Grinding the Urad Dal Batter
3. After transferring the drained 1 cup of urad dal to the blender, and add the following ingredients:
- 2 chopped green chilies
- 1 teaspoon of grated ginger
- 2 tablespoons of grated coconut
- 6-8 curry leaves
- 1/4 cup of finely chopped onions (if using)
- 1 teaspoon of salt
Grind everything into a smooth and fluffy batter, adding water little by little as needed. The batter should be thick and airy to help the Medu Vadas turn out light, crispy, and delicious.
4. After blending, the batter will look smooth, thick. It should be thick enough to form into vadas without spreading out.
5. Transfer the batter to a bowl and whisk it well to incorporate air, making the vadas light and crispy. Now add these spices to the batter:
- 2 tablespoons of grated coconut
- 2 teaspoons of rice flour
- 1/2 teaspoon of crushed black pepper
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of salt
6. Whisk the urad dal batter vigorously by hand in one direction to incorporate air and make it light and fluffy, this helps the Medu Vadas turn out crispy on the outside and soft on the inside.
Shaping the Vadas
7. Wet your hands with water to prevent the batter from sticking. Take a small portion of the batter and shape it into a ball. Then, make a hole in the center using your thumb to create the traditional doughnut shape and place the vadas on a wet cloth or a greased plate while you continue shaping the rest.
Frying the Vadas
8. Heat oil in a deep frying pan over medium heat until it reaches the right temperature for frying the vadas.
9. Once the oil is hot, carefully slide the vadas into the oil. Keep the flame on medium-high to fry vadas evenly and crispy.
10. Fry the vadas in batches over medium heat, turning them occasionally to ensure even cooking on all sides, and continue frying until all the medu vadas puff up and turn beautifully golden brown and crisp.
11. After perfectly frying the vadas until golden and crispy, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve Medu Vada with Coconut Chutney
12. Serve hot with coconut chutney and a bowl of steaming sambar on a traditional banana leaf. Enjoy this crispy, delicious South Indian Medu Vada with a cup of filter coffee.
Tips for the Perfect Medu Vada
- Do not add too much water while grinding, as a thick batter ensures crispy vadas.
- Whisk the batter thoroughly to incorporate air and make the vadas fluffy.
- Fry the vadas on medium heat to ensure even cooking.
- If the batter is too watery, add a little rice flour to adjust the consistency.
Medu Vada is a perfect dish for breakfast or an evening snack, offering a delightful crunch and a burst of flavors. Try making this at home and enjoy a traditional South Indian treat.
FAQs
To make a fluffy medu vada batter, grind the urad dal with very little water and aerate the batter well by beating it for a few minutes after grinding.
Wet your hands or use a plastic sheet to shape the vadas. After shaping, just make a hole in the center before frying.
Vadas can become hard on the inside if the batter isn’t aerated properly or if the dal is not properly soaked or over-ground. Soak the dal for at least 5-6 hours and grind it until the batter is light and fluffy.
Traditional South Indian vadas are deep-fried, but you can try air-frying or baking for a healthier version. Texture of vadas may differ.
Recipe Card
Medu Vada Recipe (Crispy South Indian Doughnut Vada)
Equipment
- 1 Blender or wet grinder1
- 1 Mixing bowl
- 1 Deep frying pan or kadai
- 1 Slotted spoon
- 1 Wet cloth or greased plate
- 1 Paper towels
Ingredients
- 1 cup urad dal black gram lentils
- 3 green chilies finely chopped
- 1- inch ginger finely chopped or grated
- 2 tbsp coconut grated
- 2 tbsp coriander leaves chopped
- 1 sprig curry leaves chopped
- 1 small onion finely chopped (optional)
- 1/2 tsp black pepper crushed
- 1/2 tsp cumin seeds
- 1/2 tsp salt adjust to taste
- 2 tsp rice flour optional, for crispiness
- Oil for deep frying
Instructions
- Rinse 1 cup urad dal thoroughly in clean water.
- Soak it in enough water for 4–5 hours or overnight.
- Drain the water completely before grinding.
- Transfer soaked dal to a blender or wet grinder.
- Add green chilies, ginger, and a little water.
- Grind to a thick, fluffy batter. Do not make it runny.
- Transfer batter to a bowl.
- Mix in chopped onions (optional), curry leaves, coriander, cumin seeds, pepper, coconut, rice flour, and salt.
- Whisk vigorously in one direction to incorporate air and make the batter light.
- Wet your hands with water.
- Take a portion of the batter, shape the vada batter into a ball, and make a hole in the center with your thumb.
- Place it on a wet cloth or greased plate.
- Heat oil in a deep pan on medium heat to fry vadas.
- Gently slide vadas into the hot oil.
- Fry in batches until golden and crispy, flipping occasionally.
- Remove and drain on paper towels.
- Serve hot Medu Vadas with south Indian coconut chutney and sambar.
- Enjoy with filter coffee for a traditional experience.
Notes
- Use very little water while grinding the dal, the batter for vadas must be thick.
- Whisking the batter well is crucial for light and fluffy medu vadas.
- You can add rice flour if the batter is too runny or to make vadas extra crispy.
- Fry on medium heat to ensure the inside is cooked properly.
